Albert Ménès mustards are mellow and delicately piquant. They allow the spices to express their entire aromatic spectrum.
Albert Ménès vanilla is used to add some pizazz to this recipe. Straight from Madagascar, Bourbon vanilla goes perfectly with the mild piquancy of mustard. This sweet-savoury...

Albert Ménès mustards are mellow and delicately piquant. They allow the spices to express their entire aromatic spectrum.
Albert Ménès vanilla is used to add some pizazz to this recipe. Straight from Madagascar, Bourbon vanilla...

These pure butter biscuits are delicately flavoured with orange and candied orange peel. The selection of quality ingredients, as well as their production method, give them their unmistakable taste and crunch.

The Judion variety of white bean is characterised by and was selected for its large size, thin skin and hazelnut notes. These beans are prepared simply in brine. This method ensures a slight bite that then melts in the mouth, while preserving the shape of each bean.

Rose petal confit is a great speciality of the Albert Ménès house. Created using Centifolia or May Rose petals, this confit perfectly preserves the subtle aromas of this exceptional flower. Centifolia roses are picked in the early hours of the morning during May in the Grasse region. These very...

Rose petal confit is a great speciality of the Albert Ménès house. Created using Centifolia or May Rose petals, this confit perfectly preserves the subtle aromas of this exceptional flower. Centifolia roses are picked in the...

In Persian, "Atchar" refers to a mix of confit vegetables in a spicy, colourful sauce. The recipe for this condiment of Indian origin has numerous variants. This one comes from Reunion Island and combines cabbage, carrots, cauliflower, green beans and onions all spiced up with ginger, garlic and...

In Persian, "Atchar" refers to a mix of confit vegetables in a spicy, colourful sauce. The recipe for this condiment of Indian origin has numerous variants. This one comes from Reunion Island and combines cabbage, carrots,...

Already in use in Persia and Assyria at the start of the Christian era, shallots are today an essential ingredient in Vietnamese, Chinese and Indian cuisine. They originally entered France via the city of Bordeaux, which made them a prime ingredient in its regional cuisine, before moving on to the...

Already in use in Persia and Assyria at the start of the Christian era, shallots are today an essential ingredient in Vietnamese, Chinese and Indian cuisine. They originally entered France via the city of Bordeaux, which made...

Albert Ménès Obole de Lucerne is a Swiss speciality first made from an artisan recipe in 1877. The production of its smooth, slightly salty dough is the true secret of this light biscuit. This Emmental cheese version is the "original" version of the recipe, but you will also enjoy the Oboles de...

Albert Ménès Obole de Lucerne is a Swiss speciality first made from an artisan recipe in 1877. The production of its smooth, slightly salty dough is the true secret of this light biscuit. This Emmental cheese version is the...

This jam is made from purple figs harvested in the Var, which have a fleshy texture. The fruits are first candied, then prepared in an open copper pot. This recipe thus preserves the natural sweetness of the purple fig.

Albert Ménès Périgueux sauce is one of the great classics of French gastronomy. This is a particularly fine, delicate sauce that simply requires heating up in a pan or bain-marie.
Smooth and creamy, this Périgueux sauce is a real treat for your taste buds.

These crispies are made with old Dutch Gouda. This very hard cheese is first ground and then slowly mixed with the rest of the ingredients until a fine, creamy paste is obtained. This paste stands for a long time before being spread out, folded and refolded, with a rest period between each...

These crispies are made with old Dutch Gouda. This very hard cheese is first ground and then slowly mixed with the rest of the ingredients until a fine, creamy paste is obtained. This paste stands for a long time before being...

These meticulously selected gherkins are made using fresh gherkins of the Malossol variety harvested in France. Ready to eat, they are combined with various seasonings such as coriander, dill and garlic, to give them their unmistakable fragrance and sweetness.

The caper plant, originating in the east, is a wild plant of the "Capparidaceae" family that grows in arid and sunny Mediterranean regions. It lives in the wild in the form of thorny bushes and can be grown both on plains and in mountainous areas. Picking is done between June and August. These...

The caper plant, originating in the east, is a wild plant of the "Capparidaceae" family that grows in arid and sunny Mediterranean regions. It lives in the wild in the form of thorny bushes and can be grown both on plains and in...

This cake is made using quality products: apples and raisins soaked in Calvados, wheat flour and whole eggs. The apples and raisins are soaked for hours in Calvados before being mixed into the dough. The long cooking method in wooden moulds produces a moist cake that has fully developed the...

This cake is made using quality products: apples and raisins soaked in Calvados, wheat flour and whole eggs. The apples and raisins are soaked for hours in Calvados before being mixed into the dough. The long cooking method in...

The French word for garlic ‘ail’ comes from the Celtic word ‘all’, meaning burning, as garlic supposedly grew in the footprints left by the devil when he left the garden of Eden. Today it is one of the most essential ingredients in Mediterranean cuisine. This confit is a natural, unbleached...

The French word for garlic ‘ail’ comes from the Celtic word ‘all’, meaning burning, as garlic supposedly grew in the footprints left by the devil when he left the garden of Eden. Today it is one of the most essential ingredients...

The Greeks and Romans planted aromatic herbs in their gardens.
Following the collapse of the Roman Empire, herbs fell out of fashion but were revived by the Benedictine monks, who loved vegetable gardens.

Pepper grows in clusters on climbing vines. To obtain white pepper, the seeds are harvested when fully ripe and a dark red colour. They are then placed in a salt water bath. The skin, now softened, is removed to retain only the cream-coloured seed. Piperine, the spicy substance in pepper, is found...

Pepper grows in clusters on climbing vines. To obtain white pepper, the seeds are harvested when fully ripe and a dark red colour. They are then placed in a salt water bath. The skin, now softened, is removed to retain only the...

This cake is made using quality products: candied fruits, wheat flour and whole eggs. Raisins are soaked overnight in pure rum from the West Indies, especially selected for this recipe. Amarena cherries, citrons and candied orange peel are then added to these raisins. The long cooking method in...

This cake is made using quality products: candied fruits, wheat flour and whole eggs. Raisins are soaked overnight in pure rum from the West Indies, especially selected for this recipe. Amarena cherries, citrons and candied...

Albert Ménès mustards are mellow and delicately piquant. They allow the spices to express their entire aromatic spectrum.
A forerunner in terms of innovation, Albert Ménès developed the five-pepper blend in the 1980s. This recipe here, a balance of spiciness and fruit, contains a blend of black,...

Albert Ménès mustards are mellow and delicately piquant. They allow the spices to express their entire aromatic spectrum.
A forerunner in terms of innovation, Albert Ménès developed the five-pepper blend in the 1980s. This recipe...

This cream is made from piquillo peppers – piquillo means "little beak" in Spanish; they are harvested in Navarre where they grow well. In fact, although it resembles a chili, it is actually a pepper: it is only its flat, triangular shape and curved tip (its beak) that can be associated with...

This cream is made from piquillo peppers – piquillo means "little beak" in Spanish; they are harvested in Navarre where they grow well. In fact, although it resembles a chili, it is actually a pepper: it is only its flat,...

These Protected Geographical Indication Périgord Gariguette strawberries have been carefully selected. Made in a copper pot, the expertise of the cooks is the secret to this wonderful jam. Albert Ménès Gariguette strawberry jam is faithful to the deliciously sweet and slightly acidic qualities of...

These Protected Geographical Indication Périgord Gariguette strawberries have been carefully selected. Made in a copper pot, the expertise of the cooks is the secret to this wonderful jam. Albert Ménès Gariguette strawberry jam...

Since time immemorial, the bay leaf has been endowed with numerous powers: it protects against lightning, witches and all evil spirits. For the Romans and Greeks, who dedicated the tree to the god Apollo, the bay leaf symbolised wisdom and victory.
The bay leaf is one of the few aromatic herbs...

Since time immemorial, the bay leaf has been endowed with numerous powers: it protects against lightning, witches and all evil spirits. For the Romans and Greeks, who dedicated the tree to the god Apollo, the bay leaf symbolised...

Made from quality ingredients including rye flour and honey. The first operation consists of kneading the rye flour with some warm honey until a coloured paste, known as the "mother dough", is produced. This dough is then set aside to aerate and rise. After a while, it is kneaded again in a...

Made from quality ingredients including rye flour and honey. The first operation consists of kneading the rye flour with some warm honey until a coloured paste, known as the "mother dough", is produced. This dough is then set...

Nantua sauce belongs to the large family of white sauces. The little town of Nantua in the Bugey region has a long tradition in gastronomy, as well as pure streams full of crayfish. This combination has given rise to one of French cuisine’s most subtle creations.

A galichon is the last pancake, made with the final ladle of pancake mix. It’s imperfect, but everyone fights over it. In Brittany, tradition has it that the galichon goes to the youngest at the table. These small savoury crisp rolled biscuits are filled with a cream cheese made from Cheddar...

A galichon is the last pancake, made with the final ladle of pancake mix. It’s imperfect, but everyone fights over it. In Brittany, tradition has it that the galichon goes to the youngest at the table. These small savoury crisp...

Penja pepper, also known as Cameroonian Bird Pepper in France, has been selected to spice up this new mustard.
Penja white pepper exudes a fragrance of freshly cut hay, enhanced by woody notes. This light and subtle mustard has intense flavours without being spicy.

Originally intended to preserve pork meat, this recipe is prepared with the same proportion of fat meat and lean meat, with salt and pepper as the only seasoning. Albert Ménès offers a "high-end" version of this recipe with a duck rillette made exclusively from certified "Landes free-range duck"....

Originally intended to preserve pork meat, this recipe is prepared with the same proportion of fat meat and lean meat, with salt and pepper as the only seasoning. Albert Ménès offers a "high-end" version of this recipe with a...

Due to its fine texture and strong character, foie gras sauce is a key element in French haute cuisine. This sauce is made with ingredients of outstanding quality: duck jus, white wine, Paris mushrooms, crème fraîche, port and, of course, duck foie gras.

Originating from the Mediterranean Basin, cumin now plays a part in all of the world’s cuisines.
According to ancient wisdom, cumin had the power to chase away evil spells: the seeds guarded the tombs of the pharaohs in the Egyptian pyramids. while the Romans made their slaves guard these precious...

Originating from the Mediterranean Basin, cumin now plays a part in all of the world’s cuisines.
According to ancient wisdom, cumin had the power to chase away evil spells: the seeds guarded the tombs of the pharaohs in the...

This fruity and slightly spicy chili has been grown in Espelette, in the Basque Country, for four centuries.
Espelette chili, with its ‘Appellation d'Origine Protégée’ – Protected Designation of Origin – can only be harvested in ten areas.
Espelette chili is used in the Basque Country like a...

This fruity and slightly spicy chili has been grown in Espelette, in the Basque Country, for four centuries.
Espelette chili, with its ‘Appellation d'Origine Protégée’ – Protected Designation of Origin – can only be harvested in...